Place eggs in saucepan large enough to hold them in a single layer. Add cold water to cover eggs by one inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 12 minutes for Large eggs (9 minutes for Medium eggs; 15 for Extra Large). Cool completely under cold running water or in a bowl of ice water. Peel eggs; cut into quarters. Set aside.